Effect of processing on the amino acid content of New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze)

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1682-1688

  Słupski, Jacek ^a   Achrem Achremowicz, Jacek ^a   Lisiewska, Zofia ^a   Korus, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amino acids; New Zealand spinach (Tetragonia tetragonioides Pall. Kuntze); Technological and culinary processing

Indexed keywords

ACID CONTENT; CONVENIENCE FOOD; GLUTAMIC ACID; NEW ZEALAND; NEW ZEALAND SPINACH (TETRAGONIA TETRAGONIOIDES PALL. KUNTZE); PROCESSING METHOD; PROTEIN QUALITY; TECHNOLOGICAL AND CULINARY PROCESSING; TISSUE PROTEINS;

COOKING; FOOD STORAGE; FREEZING; MICROWAVE DEVICES; PROCESSING; STOVES;

AMINO ACIDS;

SPINACIA OLERACEA; TETRAGONIA TETRAGONIOIDES;

EID: 77955291511     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02315.x     Document Type: Article

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